1 package (16 ounces) frozen pitted tart cherries, thawed
2 tablespoons sugar
1 tablespoon cornstarch
2 teaspoons lemon juice
In the parfait:
1 carton (15 ounces) reduced-fat ricotta cheese
1 package (8 ounces) fat-free cream cheese
1/4 cup sugar
2 tablespoons maple syrup
2 teaspoons lemon juice
2 teaspoons vanilla extract
2 cups reduced-fat whipped topping
1/3 cup miniature semisweet chocolate chips
20 chocolate wafers, crushed
Drain cherries, reserving liquid in a 1-cup measuring cup. Add enough water to measure 1/3 cup; set aside.
In a small saucepan, combine sugar and cornstarch; stir in reserved cherry juice mixture until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cherries and lemon juice. Cool.
Place the ricotta, cream cheese and sugar in a food processor; cover and process until smooth. Add the syrup, lemon juice and vanilla; process until combined. Gently fold in whipped topping and chocolate chips.
Place 1 tablespoon crushed wafers in each of eight parfait glasses. Top with 1/3 cup cheese mixture and a heaping tablespoonful of cherry sauce. Repeat layers. Refrigerate for at least 2 hours before serving.
By Annetta (Maneesha Palakurthi)
Prep Time: 25 minutes, then chill
Recipe serves 8
Ingredients:
1 package (16 ounces) frozen pitted tart cherries, thawed
2 tablespoons sugar
1 tablespoon cornstarch
2 teaspoons lemon juice
In the parfait:
1 carton (15 ounces) reduced-fat ricotta cheese
1 package (8 ounces) fat-free cream cheese
1/4 cup sugar
2 tablespoons maple syrup
2 teaspoons lemon juice
2 teaspoons vanilla extract
2 cups reduced-fat whipped topping
1/3 cup miniature semisweet chocolate chips
20 chocolate wafers, crushed